Category: Entrées
Shrimp Pasta With Olive Oil and Wine
December 20, 2011
Pasta, pasta, pasta. I think pasta is very versatile. You can make many different styles with it and it never goes out of style. There is nothing better than a good plate of well-seasoned pasta. Hence well-seasoned, if not, you will ruin my appetite. But this post is not about my appetite, it is about making your life easier…
Marinated Grilled Chicken
May 16, 2011
With my schedule being so full these days, I have been creating easy dishes for Honey Bunch and I. This is one of them. Marinated in the perfect combination of spices like dried oregano, cayenne pepper and garlic powder. I used 5 pounds of chicken legs which makes it about 14 pieces of them more or less. …
Sautéed Pork Chops With Sweet Savory Sauce
April 13, 2011
Pork Chops played a huge part in my training throughout level 1, 2 and 3 at the FCI. I had to master many recipes where the main star were pork chops. Every time I had to apply a technique called Manchonner, which means to trim any excess fat from the chops, remove any flesh from the bones and evenly…
Marinated Grilled Strip Loin Steak With Baby Carrots Glacer á Brun
March 25, 2011
This recipe comes from my desire to have a nice meal with Honey Bunch yesterday. I was craving for grilled beef and what better way to have it than marinated. Delish! Take all four pieces of steak and try to trim the fat as much as possible. You see all that fat on the right? It has to…
Honey-Balsamic Glazed Pearl Onions
September 25, 2010
I love onions. There is no doubt about it. I have been cooking with them as long as I can remember. I prefer red ones. Pearl onions in the other hand, are pretty. They are great for presentation. Petite, small, white pearls. This recipe is a side dish for your main course. You will need one bag of white small…
Worchestershire Salmon
September 2, 2010
I simply love salmon. Sushi grade, seared, baked, broiled, pan-crusted… I could go on and on about ways how to cook salmon. They all taste great. This is a very easy recipe. It only has 3 mayor components, salmon, baby spinach and worchestershire sauce, plus some others for seasoning. Season the salmon on both sides with salt and pepper. In…
Stuffed Chayote
August 14, 2010
I have no idea how this recipe ended with 16 pictures. Sorry I lied. I know why. I took them. I went beyond normal {Like anything is normal around here} taking photos of this recipe. I simply love this recipe. I would say that I have been making/eating this dish since I was 6. Yes, I pulled this recipe out…
Baked Oysters
August 11, 2010
First, I have to be honest with you. If you don’t like butter, stay away. This dish is all about butter. Tons of it. Now that we have that clear, let me tell you what I have been going through in the cooking department. Aren’t you supposed to come from vacation with tons of energy and ready to tackle the…
Loaded Mashed Potatoes with Garlic Butter
June 18, 2010
When it comes to mashed potatoes, I become picky, very picky, about it. I like it sometimes with mayonnaise or butter and always with milk. This time I decided to add garlic butter, cheese and bacon to the equation. This is a to-die-for recipe. My loaded mashed potatoes just had onions before, plenty of them. I’m an onion lover. I…
Shish Kabob
June 4, 2010
This is the type of recipe you want to serve when you have a barbecue party or gathering. We had a special reason to celebrate for Memorial Day Weekend. It was my dearest cousin’s graduation. His girlfriend came over to my house the day before so that I could help her with the recipe. Let me tell you, I learn…
Tomato Pasta
May 11, 2010
My Italian side has been kicking in lately. If you ask my mom, Hi mom :), what was the first thing I learned how to cook, she would say, “it was pasta”. OK let’s start now.. You will need diced tomatoes, tomato paste, butter, finely chopped chives and a Maggi seasoning cube. Cook the pasta as you normally would. I…
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There is nothing better than a good wine to accompany your dish. In this category, I share my favorite wines and the dishes I would paired them with. Time to get Tipsy!
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Sweet Endings
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Fresalina Part Deux
Got a second? If you want to know how I got in this industry, this is the right post to read!